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Banana Walnut Pancakes

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Banana Walnut Pancakes
  • Prep 5 min
  • Total 15 min
  • Servings 4
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Bananas and toasted walnuts are welcome additions to your traditional Sunday morning pancake stack. Our recipe is ready for warm maple syrup in 15 minutes.
By Cate O'Malley
Updated Apr 10, 2012

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 3 ripe bananas, mashed
  • 1/4 cup walnuts, toasted

Steps

  • 1
    In medium bowl, combine flour, sugar, baking powder and cinnamon.
  • 2
    Stir in egg, milk, oil, bananas and walnuts; until well combined (batter will be slightly lumpy).
  • 3
    Heat lightly oiled frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slightly warmed maple syrup makes a perfect topping for this. Sometimes, I also sauté a few extra slices of banana to top the pancakes with as well.

Nutrition

360 Calories, 11g Total Fat, 9g Protein, 56g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
290mg
12%
Potassium
490mg
14%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
15%
Sugars
21g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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